Pumpkin Spice Cake

My daughter loves pumpkin. One day we were in the grocery store and she saw a pumpkin roll in the cooler section and wanted it. I said, "I can make that." So I went home and looked over the recipes and didn't really like any so I took a Applesauce Spice Pound Cake recipe of my mother-in-laws and made some adjustments and put it into a jelly roll pan and created my own Pumpkin Spice Cake. It is moist and has a delightful pumpkin spice flavor. As you can see from the picture it was mostly gone before I got a picture.

WHIPPED CREAM FROSTING

Place cake mix, oil, eggs, brown sugar, pumpkin and water in large bowl.

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Mix on low speed until just blended, then continue to beat at medium speed for 2 minutes.

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To make a cakeroll spray a light coat of oil on bottom of jelly roll pan (15.5" x 18") and place a piece of parchment or wax paper on the bottom of pan. Spread evenly. Bake for 25-20 minutes or until center springs back when touched lightly.

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This recipe can be made as a layer cake or a sheet cake and should be cooked for 25 - 30 minutes or until center springs back when touched lightly.

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Cool on wire rack for ten minutes, then remove from pan.

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If you are making a cake roll turn cake upside down onto a large cotton dish towel dusted with powdered sugar and roll from narrow end with the dish towel attached and let rest until cooled. Then unroll and add Creme Cheese Whipped Cream Frosting after it is completely covered roll it back up, place on a large plate and serve.

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To make Whipped Cream Frosting mix together pudding mix, powdered sugar and milk. Let it mixture stand for about 5 minutes and then fold in whipped topping until completely mixed. Spread on cake at once. Cakes with this frosting should be refrigerated.